In Amish cookery, potpie is a poultry soup with noodles. Turkey wings add lots of flavor to the broth. Make the broth ahead, and skim the fat from the surface. Cutting the turkey wings at the joints makes it easier to lay them flat in the pan for even browning. The turkey meat and broth are stored separately because the broth needs to cool to room temperature before being placed in the refrigerator to keep the steam from warming up the fridge. The turkey needs to be chilled as soon as possible, though. Make sure the broth mixture is boiling before adding the noodles to cook them properly.
Cooking Light NOVEMBER 2004
Cut turkey wings apart at the joints. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of turkey; cook 7 minutes, browning on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining turkey.
Add onion, carrot, and celery to pan; sauté 5 minutes or until lightly browned. Return turkey to pan; add 12 cups water. Bring to a boil; skim any foam from surface of broth. Stir in salt, thyme, pepper, and bay leaves. Reduce heat; simmer 1 1/2 hours.
Remove turkey; cool slightly. Discard skin and bones; coarsely chop turkey meat. Place the turkey meat in a medium bowl; cover and chill. Place broth mixture in a large bowl; cool 1 hour at room temperature. Cover and chill 8 hours. Skim solidified fat from surface.
Place broth mixture in a large Dutch oven. Bring to a boil over medium-high heat. Add turkey meat, noodles, parsley, and saffron; cook 6 minutes or until noodles are tender. Discard bay leaves.
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